Posts Tagged iron chef morimoto

Ingredient Alert: Mochi Rice Flour – Domyojiko And Shiratamako

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling/ Ebisuya in Medford, MA  is now carrying both Domyojiko AND Shiratamako. I’ve discussed domyojiko before in making a dessert from Iron Chef Morimoto.  I started getting interested in the Shiratamako after seeing the Kurogi v Michiba yellowtail battle during the 2018 holidays where Iron Chef Michiba made a shiratamako/egg […]

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Okonomiyaki And Morimoto Lobster/Foie Gras Balls Batter

“…At my restaurants I serve takoyaki, a ball-shaped version of okonomiyaki. …”  – Iron Chef Morimoto I’ve been wanting to make okonomiyaki for a while.  Most videos of the preparation that I’ve seen involved a teppan or rectangular griddle.   That sort of put me off a little bit.  It made me wonder why I couldn’t do this […]

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Ramen Eggs (Ajitsuke Tamago), Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/08/20/red-braised-pork-belly-morimoto-kakuni-his-faster-version/ * https://tastingmenu.wordpress.com/2014/07/22/a-note-on-softhard-cookedboiled-eggs/ * https://tastingmenu.wordpress.com/2011/04/08/morimotos-chicken-noodle-soup/ My wife and I recently made another batch of Iron Chef Morimoto’s Chicken (Ramen) Noodle Soup for dinner the other night and were discussing the marinated eggs we nornally find in ramen restaurant offerings.  The question then came up, could we make those eggs ourselves […]

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Morimoto Konbu/Kombu Steamed Fish And Spicy Soy Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/30/nobu-steamed-chilean-seabass-with-spicy-black-bean-sauce/ * https://tastingmenu.wordpress.com/2010/11/24/sake-steamed-fish-a-la-new-style-sashimi/ Recently, my wife indicated that she would prefer that I not make Nobu’s new-style oil over her concerns about oxidized olive oil.  After my recent spinal neck surgery, I needed to find a alternate steamed fish preparation that was easy for me to physically swallow. After going […]

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Iron Chef Morimoto’s Oyako Don For Two

So this past week, I’d been trying to figure out how to make my wife happy for a Monday night dinner.  Perusing through Iron Chef Morimoto’s Mastering The Art Of Japanese Home Cooking, I spotted his version of Oyako Don (p. 67,68). I’d made a version of this dish once before from Tsuji’s “Japanese Cooking: […]

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Red Braised Pork Belly – Morimoto Kakuni (his faster version)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/04/30/morimoto-scallop-congee/ Over the last several weeks, I started getting a little stir crazy since I hadn’t been able to get a chance to try and make some new dishes.  Work pretty much had my attention  –  trying to get another product out the door. …and then I ran across the […]

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Morimoto Scallop Congee

So my wife decided she wanted to make red braised pork shoulder/pork belly for dinner (and I knew we were going to have leftovers). I needed to think about what would go well with the red braised pork leftovers.  Well that something was going to be the Iron Chef Morimoto’s Scallop Congee (Morimoto: The New […]

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